Butternut Squash Mac and Cheese

$To make a tasty butternut squash mac and cheese, you need a few simple ingredients: - 2 cups elbow macaroni - 2 cups butternut squash, peeled and diced - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried sage - 1 teaspoon paprika - 1 ½ cups shredded sharp cheddar cheese - ½ cup grated Parmesan cheese - 2 cups milk (whole or plant-based) - 2 tablespoons all-purpose flour - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each of these ingredients plays a key role in creating a creamy and flavorful dish. The elbow macaroni provides a perfect base. The butternut squash adds natural sweetness and creaminess. Olive oil helps sauté the aromatics, while onion and garlic give depth of flavor. Spices like sage and paprika enhance the taste, making it more complex. The sharp cheddar cheese and Parmesan bring richness and a cheesy pull. Milk makes the sauce smooth, and flour helps thicken it. Finally, seasoning with salt and pepper balances the flavors, while parsley adds a fresh touch. Gather these ingredients, and you’re ready to create a delicious meal that warms the heart! {{ingredient_image_2}} Set your oven to 350°F (175°C). This heat is perfect for baking the mac and cheese. In a big pot, boil salted water. Add 2 cups of elbow macaroni. Cook for 7-9 minutes until it's al dente. Drain the pasta and set it aside. While the pasta cooks, fill a medium saucepan with water. Bring it to a gentle boil. Add 2 cups of diced butternut squash. Cook for 10-12 minutes. The squash should be tender when you pierce it with a fork. Drain and mash or blend until smooth. In a large skillet, drizzle 2 tablespoons of olive oil. Heat it over medium. Add 1 small chopped onion. Sauté for 4-5 minutes until it’s soft. Next, add 2 minced garlic cloves, 1 teaspoon of dried sage, and 1 teaspoon of paprika. Stir for 1 minute to release the aromas. Sprinkle 2 tablespoons of all-purpose flour over the sautéed onions. Stir and cook for 1-2 minutes. This helps get rid of the raw flour taste. Slowly whisk in 2 cups of milk, stirring until it thickens and bubbles gently, about 3-4 minutes. Add the butternut squash puree to the cheese sauce. Fold in 1 ½ cups of shredded sharp cheddar cheese and ½ cup of grated Parmesan cheese. Stir until the cheese melts and the sauce is creamy. Season with salt and pepper to taste. Add the drained macaroni to the cheese sauce. Stir until every piece is coated in the cheesy goodness. Pour the mac and cheese into a greased baking dish. Smooth the top with a spatula. Place it in the preheated oven. Bake for 20-25 minutes until bubbly and golden brown. After baking, allow it to cool for a few minutes. Top with freshly chopped parsley for color and freshness. Enjoy your butternut squash mac and cheese! To get a creamy butternut squash mac and cheese, start by mashing the squash well. You want it smooth with no lumps. A blender or food processor works great here. Use whole milk for richness, or try plant-based milk for a lighter feel. When adding cheese, do it slowly. This helps it melt evenly and keeps the sauce silky. Clumping can ruin your dish. To avoid this, keep the heat low when you mix in the cheese. Stir constantly for a smooth texture. If you notice lumps, whisk vigorously. Also, make sure your pasta is hot before mixing it into the cheese sauce. This helps everything blend better. For rich flavor, I love using sharp cheddar and Parmesan. Sharp cheddar gives a nice tang, while Parmesan adds depth. You can also try Gruyère for a nutty taste. Mixing different cheeses can make your dish unique. Just remember to balance flavors so none overpower the others. Pro Tips Choose the Right Squash: For the best flavor and texture, opt for fresh butternut squash. If using canned, ensure it's pure pumpkin without added sugars or spices. Make It Creamier: For an extra creamy mac and cheese, add a splash of cream or extra cheese to the sauce just before mixing in the pasta. Customize Your Cheese: Feel free to mix in different cheeses such as Gruyère or mozzarella for a unique flavor twist. Leftovers Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to restore creaminess. {{image_4}} You can enhance your butternut squash mac and cheese with some fun add-ins. Here are a few ideas: - Bacon: Cook crispy bacon and crumble it on top. It adds a nice crunch. - Spinach: Stir in fresh spinach for color and nutrition. It wilts nicely in the warm dish. - Mushrooms: Sauté sliced mushrooms and mix them in for an earthy touch. - Peas: Add green peas for a pop of sweetness and color. These add-ins make the dish even more exciting and tasty. You can play with cheese to change the flavor. While sharp cheddar is great, try these options: - Gruyère: This cheese melts well and adds a nutty flavor. - Mozzarella: Use mozzarella for a stretchy, creamy texture. - Fontina: This cheese is rich and creamy, making the sauce even smoother. - Goat Cheese: For a tangy twist, mix in crumbled goat cheese. Mixing different cheeses can give you a unique taste each time. If you want a vegan version, it's easy to swap out ingredients. Here’s how: - Pasta: Make sure to use egg-free pasta. - Cheese: Use vegan cheese shreds or nutritional yeast for a cheesy flavor. - Milk: Substitute with almond, soy, or oat milk for a creamy base. - Butter: Replace with coconut oil or vegan butter in the sauce. These swaps let you enjoy a delicious dish while keeping it plant-based. To keep your butternut squash mac and cheese fresh, store it in the fridge. Use an airtight container to prevent moisture. It will stay good for about 3 to 5 days. Make sure to let it cool down before sealing it. This keeps the pasta from getting soggy. You can freeze butternut squash mac and cheese for longer storage. Use a freezer-safe container or a heavy-duty freezer bag. It will last up to 2 months in the freezer. Before freezing, divide it into smaller portions. This makes it easier to thaw and reheat later. To reheat, thaw it in the fridge overnight if frozen. Warm it in the oven at 350°F (175°C) for about 20-30 minutes. Cover it with foil to keep it from drying out. You can also reheat in the microwave. Just heat in short bursts, stirring in between. Adding a splash of milk can help make it creamy again. Yes, you can use frozen butternut squash. It saves time and is easy to find. Just thaw it before cooking. If you have a blender, blend it into a smooth puree after thawing. This will keep your dish creamy and delicious. You can use several options instead of elbow macaroni. Try penne, fusilli, or even gluten-free pasta. Each type will bring a different shape and texture but will still taste great. To make this dish gluten-free, choose gluten-free pasta. You can also use cornstarch instead of regular flour. This will help thicken your cheese sauce. Always check the labels to ensure all other ingredients are gluten-free. Yes, you can prepare this mac and cheese ahead of time. Cook it completely, then store it in the fridge. When ready to serve, just reheat it in the oven. This makes it a perfect dish for gatherings or busy weeks. Serve this mac and cheese with a green salad or steamed veggies. A light soup also pairs well. If you want more flavor, try garlic bread or roasted Brussels sprouts. These sides balance the richness of the mac and cheese. This blog post covered how to make a tasty butternut squash mac and cheese. We looked at all the main ingredients, including pasta, cheeses, and spices. I shared step-by-step instructions for cooking and baking. You also learned helpful tips for creaminess and ways to change the recipe. I explained how to store and reheat leftovers. Finally, the FAQs answered common questions. I hope you feel ready to try this dish yourself! Enjoy making it your own with flavors you love.$

Butternut Squash Mac and Cheese

A creamy and comforting mac and cheese dish with the added sweetness of butternut squash.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

2 cups elbow macaroni
2 cups butternut squash, peeled and diced
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon paprika
1.5 cups shredded sharp cheddar cheese
0.5 cup grated Parmesan cheese
2 cups milk (whole or plant-based)
2 tablespoons all-purpose flour
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat the Oven: Set your oven to preheat at 350°F (175°C) to prepare for baking the mac and cheese.
Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions, typically around 7-9 minutes, or until al dente. Drain the pasta thoroughly and set it aside for later use.
Prepare the Butternut Squash: While the pasta is cooking, fill a medium saucepan with water and bring it to a gentle boil. Add the diced butternut squash and cook for about 10-12 minutes, or until the pieces are tender when pierced with a fork. Drain well and mash or blend the squash until it reaches a smooth, creamy consistency.
Sauté the Aromatics: In a large skillet, drizzle in the olive oil and heat over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent and slightly soft, approximately 4-5 minutes. Add the minced garlic, dried sage, and paprika, stirring for an additional minute until the spices release their fragrant aroma.
Make the Cheese Sauce: Sprinkle the all-purpose flour evenly over the sautéed onions. Stir well to combine and cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the milk, continuing to whisk until the mixture begins to thicken and bubble gently, about 3-4 minutes.
Combine Squash and Cheese: Fold in the smooth butternut squash puree along with the shredded sharp cheddar cheese and grated Parmesan cheese. Stir the mixture until the cheeses are melted and the sauce is rich and creamy. Season generously with salt and pepper to taste.
Mix Everything Together: Add the drained macaroni to the luscious cheese sauce, stirring until every piece of pasta is thoroughly coated in the cheesy goodness.
Bake: Transfer the mac and cheese mixture into a greased baking dish, smoothing the top evenly with a spatula. Place it into the preheated oven and bake for about 20-25 minutes, or until the top is bubbly and golden brown.
Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Just before serving, sprinkle generously with freshly chopped parsley to add a pop of color and freshness.

Notes

Serve warm alongside a simple green salad for a balanced meal.

Keyword butternut squash, comfort food, mac and cheese